Paleo Salsa

There are very few foods I love more than Paleo Salsa and plantain chips. I mean, how can you go wrong when a fantastic salsa dip is involved, right? 

The tangy tomato, crunchy onion, spicy jalapenos, poignant cilantro, and crave-worthy citrus hints combine to form this irresistible Paleo appetizer.

I also feel like a good sugar free salsa recipe is mandatory for football season and really, just about any season you can imagine. Who needs an excuse to eat such an addicting snack? 

Our little guy even loves this appetizer, and the beauty of it is that you can adjust the salsa heat to suit anyone in your home from hard-core flaming mouth die-hards to the younger crowd. 

Ever had Chuy’s Salsa al Fresca? If you’re a fan like we are, this delightful version will spark a remembrance to your taste buds and create a party in your mouth! 

Paleo Salsa in a white bowl with fresh ingredients on the side.

Is Salsa Healthy?

With health awareness on the rise, it’s no surprise that most people want to know if what they’re putting into their bodies is healthy. So now you’re probably wondering, is salsa good for you? 

I can’t speak for other recipes, but I can assure you that this Paleo salsa made with fresh, whole-food ingredients is indeed healthy and good for you.

Healthline has a great article HERE outlining all of the lovely (and surprising) benefits to eating salsa that I found interesting and informative. 

From stabilizing blood sugar to fighting against cancer, it’s shocking what a seemingly innocent little bowl of goodness can do for your body! If salsa is the cure, sign me up! 

Types of Salsa

Did you know there are many different types of salsa to be had in this world?

From savory to sweet and everything in between, there is a salsa recipe out there for all of your cravings!

The Food Network has a delightful Mango Salsa Recipe that will satisfy your sweet and salty craving if you feel the need to add two dips to your paleo appetizer menu. 


Paleo Salsa in a white bowl with fresh onion, tomato, and jalapeno on the side.

How Long Does Homemade Salsa Last?

One question I get from my sweet husband every time I make salsa is, “Honey, how long does this homemade salsa last?”

This Paleo salsa will last for up to 14 days in the fridge if stored in an airtight container or mason jar with a lid.

Lime and lemon juices combined with the rice vinegar in this recipe work as a natural preservative to keep the tomato, onion, cilantro, and jalapeno fresh and crip. 

I have even known this salsa to last up to 3 weeks in the fridge, so the answer to the question of “how long does salsa last” is somewhat relative.

Just know that if you give it a taste and it fizzes on your tongue like Sprite soda or has a distinctly sour taste, it has gone past its “sell-by” date. 


Paleo Salsa in a white bowl.

Salsa Nutrition

I would argue that a good, whole-food-based, and sugarless salsa is quite nutritious.

It’s also a great way to get selective eaters to consume fresh vegetables they may not ordinarily choose to eat. 

My four-year-old loves salsa and can nearly drink it but won’t touch a tomato or onion if presented to him any other way. 

The ingredients in salsa are known to help you burn fat, give you a healthy dose of vitamin C, and to top it all off; it is also noted as being heart-healthy.

Now, if that doesn’t make you want to grab a bowl and eagerly tear into this flavor-packed Paleo appetizer, I don’t know what will! 

Nutritional information for Paleo Salsa is listed below in the recipe card along with the calories in salsa and the carbs in salsa. 

If you love this recipe, please rate it below and leave a comment! Don’t forget to save it to Pinterest! 

Paleo Salsa in a white bowl.


Other Paleo Appetizers You’ll Love:





Paleo Salsa

This Paleo Salsa is a party for your mouth! Made with fresh ingredients, this is the best Paleo appetizer to have on hand.

Course Appetizer
Cuisine Mexican
Keyword paleo appetizers, Paleo Salsa
Prep Time 10 minutes
Cook Time 0 minutes
Servings 3 cups
Calories 66 kcal
Author Amy - The Speedy Spatula


  • 1 lb Roma tomatoes seeded and diced
  • 1 large jalapeno seeded
  • 1/2 red onion diced
  • 1/3 cup cilantro chopped
  • 1 1/2 limes just the juice
  • 1 tbsp lemon juice
  • 1/2 tsp rice vinegar
  • 1 1/4 tsp salt
  • 1/4 tsp onion powder


  1. Wash the tomatoes and slice both ends off.

  2. Cut the tomatoes in half and squeeze to seed, using your finger to remove any remaining seeds, then dice the tomatoes.

  3. Peel the onion and dice.

  4. Remove the stem from the jalapeno, slice open vertically, and remove the seeds and membranes for mild salsa - for medium salsa leave half of the seeds and membranes, discarding the rest, and for hot salsa leave all of the seeds and membranes.

  5. Dice the jalapeno.

  6. Wash and chop the fresh cilantro.

  7. Add all ingredients to a large bowl, including the lemon juice, lime juice, vinegar, salt, and onion powder.

  8. Use a biscuit cutter to chop the ingredients up just slightly until some juice forms, or pulse for a couple of seconds in a food processor or blender - remember, you want this salsa to be chunky!

  9. Stir well and enjoy!

  10. Store in the fridge in an airtight container for up to 2 weeks.

Recipe Notes

If you adhere to a strict grain-free Paleo diet, Apple Cider Vinegar can be substituted in place of the Rice Vinegar. 

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